How to order and fill the Singling still when distilling Rye.
Scrape, clean, and grease the singling still, fill her up with beer, and keep a good fire under her, till she be warm enough to head, stirring her constantly with a broom,[Pg 70] to prevent the grain from sticking to the bottom or sides, and burning, which it is very apt to do when the beer is cold, but when it comes to boil there is little danger, prevented by the motion of boiling; have the head washed clean—when she is ready for the head, clap it on and paste it; keep up a brisk fire, until she begins to drop from the worm, then put in the damper in the chimney, and if the fire be very strong, moderate it a little, by throwing ashes or water on it, to prevent her throwing the head, which she will be very apt to do if very full, and coming round under a strong fire, (should the head come, or be thrown off, the spirit remaining will scarcely be worth running off). When fairly round and running moderately, watch her for half an hour; after which, unless the fire is very strong all danger is over.
Should she happen to throw the head, it is the duty of the distiller to take and (wash the head and worm—the latter will be found full of stuff) clean, clap on the head, and paste it—but the moment the head is thrown off, the fire should be drowned out, and water thrown into the still to prevent her boiling over.
It is important that after every run, or rather before you commence a run, the dis[Pg 71]tiller should carefully clean out the still, wipe the bottom dry, and grease her well, to prevent her from burning and singeing the liquor.
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